CN104223271B - A kind of Abelmoschus esculentus lactacidase fermenting beverage - Google Patents
A kind of Abelmoschus esculentus lactacidase fermenting beverage Download PDFInfo
- Publication number
- CN104223271B CN104223271B CN201410539708.4A CN201410539708A CN104223271B CN 104223271 B CN104223271 B CN 104223271B CN 201410539708 A CN201410539708 A CN 201410539708A CN 104223271 B CN104223271 B CN 104223271B
- Authority
- CN
- China
- Prior art keywords
- abelmoschus esculentus
- juice
- fruit pod
- fermentation
- abelmoschus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 240000004507 Abelmoschus esculentus Species 0.000 title claims abstract description 106
- 235000003934 Abelmoschus esculentus Nutrition 0.000 title claims abstract description 104
- 235000013361 beverage Nutrition 0.000 title claims abstract description 17
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 57
- 238000000855 fermentation Methods 0.000 claims abstract description 53
- 230000004151 fermentation Effects 0.000 claims abstract description 53
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 42
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 32
- 241000894006 Bacteria Species 0.000 claims abstract description 25
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 claims abstract description 23
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 21
- 239000004310 lactic acid Substances 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 14
- 238000012216 screening Methods 0.000 claims abstract description 5
- 241000186660 Lactobacillus Species 0.000 claims abstract description 4
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 241000192130 Leuconostoc mesenteroides Species 0.000 claims description 11
- 241000447437 Gerreidae Species 0.000 claims description 10
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 10
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 10
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 7
- 238000010009 beating Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 4
- 239000002054 inoculum Substances 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 239000008267 milk Substances 0.000 abstract description 6
- 210000004080 milk Anatomy 0.000 abstract description 6
- 235000013336 milk Nutrition 0.000 abstract description 6
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 abstract description 5
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 4
- 208000035150 Hypercholesterolemia Diseases 0.000 abstract description 3
- 201000010538 Lactose Intolerance Diseases 0.000 abstract description 3
- 230000007547 defect Effects 0.000 abstract description 3
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 239000011573 trace mineral Substances 0.000 abstract description 3
- 235000013619 trace mineral Nutrition 0.000 abstract description 3
- 238000004458 analytical method Methods 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 description 12
- 239000002994 raw material Substances 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 230000000050 nutritive effect Effects 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- 235000012055 fruits and vegetables Nutrition 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000019985 fermented beverage Nutrition 0.000 description 3
- 239000002207 metabolite Substances 0.000 description 3
- 230000002906 microbiologic effect Effects 0.000 description 3
- 210000000582 semen Anatomy 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241001075517 Abelmoschus Species 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 241000219071 Malvaceae Species 0.000 description 2
- 240000000851 Vaccinium corymbosum Species 0.000 description 2
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 2
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 235000021014 blueberries Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 241000616862 Belliella Species 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- 240000000982 Malva neglecta Species 0.000 description 1
- 235000000060 Malva neglecta Nutrition 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 241000283898 Ovis Species 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 241001579678 Panthea coenobita Species 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 241000533293 Sesbania emerus Species 0.000 description 1
- BNRNXUUZRGQAQC-UHFFFAOYSA-N Sildenafil Natural products CCCC1=NN(C)C(C(N2)=O)=C1N=C2C(C(=CC=1)OCC)=CC=1S(=O)(=O)N1CCN(C)CC1 BNRNXUUZRGQAQC-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000000386 athletic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000005739 manihot Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229920000499 poly(galactose) polymer Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000021108 sauerkraut Nutrition 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- DEIYFTQMQPDXOT-UHFFFAOYSA-N sildenafil citrate Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O.CCCC1=NN(C)C(C(N2)=O)=C1N=C2C(C(=CC=1)OCC)=CC=1S(=O)(=O)N1CCN(C)CC1 DEIYFTQMQPDXOT-UHFFFAOYSA-N 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 229940094720 viagra Drugs 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/31—Leuconostoc
- A23V2400/321—Mesenteroides
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of Abelmoschus esculentus lactacidase fermenting beverage, belong to technical field of agricultural product process.First by Abelmoschus esculentus fruit pod juice, then lactate fermentation is carried out, sterilized and obtain Abelmoschus esculentus lactobacillus beverage.The present invention passes through GC MS flavor analysis and subjective appreciation, and screening obtains the applicable lactic acid fermented lactic bacteria strain of Abelmoschus esculentus juice.The defects such as traditional lactate fermentation milk product lactose intolerance, hypercholesterolemia and milk anaphylactogen not only abandoned by this beverage, and have abundant vitamin, trace element, dietary fiber and anti-oxidation function, wide market.
Description
One, technical field
The present invention relates to a kind of Abelmoschus esculentus lactacidase fermenting beverage and preparation method thereof, the defects such as traditional lactate fermentation milk product lactose intolerance, hypercholesterolemia and milk anaphylactogen not only abandoned by this beverage, and there is abundant vitamin, trace element, dietary fiber and anti-oxidation function, wide market, belongs to technical field of agricultural product process.
Two, background technology
Abelmoschus esculentus (Abelmoschus esculentus (Linnaeus) Moench) another name Rose bella Reid (Southeast Asia), Cornu Caprae seu Ovis dish, Flos abelmoschi manihot, Radix seu folium abelmoschi moschati, Abelmoschus esculentus, coffee bean, swordweed (Guangdong), Vietnam's Semen Sesami (Hunan), ocean Fructus Capsici (Fujian), Abelmoschus esculentus（L.） Moench etc., English name okra, for Malvaceae (Malvaceae) Abelmoschus (Abelmoschus) annual herb plant (can get over year growth) in torrid areas.Abelmoschus esculentus all has cultivation all over the world, initially begins from Egypt, all has in Africa, Caribbean island country, Europe and various places, Southeast Asia at present and generally plant, and wherein plants in the majority with the U.S., India, Egypt.A lot of local distribution and the cultivation also having Abelmoschus esculentus of China, planting more mainly has ground such as Beijing, Guangdong, Shanghai, Fujian, Jiangxi, especially more in Taiwan plantation.
Tender okra pod is nutritious, and protein, vitamin and content of mineral substances are all higher than general vegetable and fruit, and rich in functional components such as flavone, polysaccharide, pectin, zinc and selenium, has the effects such as significant antioxidation, resisting fatigue, raising immunity.Its distinctive stickum, for the mixture of poly galactose, galactan and arabinan Yu pectin, has treatment gastritis, the liver protecting and the function of enhancing human tolerance.Japanese is called " Green Ginseng ", American referred to as " plant viagra ", is also set to athletic first-selected vegetable by many countries, it is seen that Abelmoschus esculentus has, as a kind of, the new type of health vegetable that better nutritivity is worth, it produces and processing prospect is wide, has great potentiality to be exploited.
At present, after gathering due to Abelmoschus esculentus, quality deterioration is exceedingly fast, and mainly to eat raw, greatly constrains its industry development.At present Abelmoschus esculentus converted products is single, mostly is rough-wrought product, comprehensive utilization degree relatively low, limits extension and the development of Abelmoschus esculentus industrial chain, and its intensive processing also has the biggest room for promotion.Greatly develop Abelmoschus esculentus processing industry and can significantly improve its utilization rate, it is achieved year-round supply, improve added value, play its greatest benefit.
In recent years, Abelmoschus esculentus functional component is extracted the product development such as separation and fruit pod beverage, scented tea and has carried out a certain degree of research work by some experts and scholars, Patents is reported by Abelmoschus esculentus raw material or natural juice, or individually or with other additive with the formulated beverage of certain formula, there is no lactic fermentation process, not having lactic acid bacteria and metabolite thereof, its mouthfeel and alimentary health-care function are all worse than this patent.Prepare after the patent of fruit and vegetable juice fermented beverage has respectively with Folium Eriobotryae, Fructus Mali pumilae, Fructus Jujubae, blue berry and Semen Maydis juice with fruit and vegetable juice through lactate fermentation, it is prepared from through lactate fermentation, having no that employing Abelmoschus esculentus fruit pod is the relevant report that lactate fermentation juice prepared by raw material, particularly these patents are not directed to be suitable for Abelmoschus esculentus lactic acid fermented bacteria selection process.
The defects such as lactate fermentation fruit-vegetable juice beverage eliminates lactate fermentation milk product lactose intolerance and hypercholesterolemia, milk anaphylactogen, having abundant vitamin, trace element, dietary fiber and anti-oxidation function meets modern consumption fashion, wide market.There is not yet and using Abelmoschus esculentus fruit pod is the relevant report that raw material preparation has the Abelmoschus esculentus fruit pod lactate fermentation juice of Abelmoschus esculentus and lactic acid fermented healthy nutritive value concurrently.
Three, summary of the invention
Technical problem
It is an object of the invention to provide a kind of method preparing Abelmoschus esculentus lactacidase fermenting beverage
Technical scheme
A kind of Abelmoschus esculentus lactacidase fermenting beverage, it is characterised in that be prepared from by following methods: first Abelmoschus esculentus fruit pod juice, the lactic acid bacteria that then uses screening to obtain are carried out lactate fermentation, sterilized after obtain Abelmoschus esculentus lactacidase fermenting beverage.
Described Abelmoschus esculentus fruit pod juice producing process is, after being selected, clean stalk by fresh Abelmoschus esculentus fruit pod, blanch: water temperature 80-85 DEG C, blanch 1-2 minute, ratio of water to material is 20:1；Abelmoschus esculentus fruit pod after blanch adds water, and ratio of water to material is 3-6:1, centrifugal 3500-4500rpm after making beating, 10-15 minute, 4 layers of filtered through gauze, 121 DEG C, sterilizing 15 minutes.Or by the Abelmoschus esculentus fruit pod quick-freezing after blanch, then dozen juice that the quick-freezing Abelmoschus esculentus fruit pod through thawing is added water.
Described Abelmoschus esculentus kind is five happinesses or Nan Yang.
Described zymotechnique of lactic acid is: by fermented bacterium bacteria containing amount 107-9The Leuconostoc mesenteroides SICC1.498 of CFU/mL and bacteria containing amount 107-9The Lactobacillus plantarum SICC1.376 bacterium solution of CFU/mL, inoculates after mixing with volume ratio 1:1～1:5, and inoculum concentration is volume ratio 5-10%, fermentation temperature 30-35 DEG C, fermentation time 24-72 hour.
Beneficial effect
1, compared with other patents, the superior part of this patent: have CN103637331A, CN103230054A, CN102106578A, CN102160668A, CN102362685B, CN103099089A and CN102058124B etc. with the patent that Abelmoschus esculentus prepares Abelmoschus esculentus juice for raw material, above-mentioned patent is by Abelmoschus esculentus raw material or natural juice, or it is independent or formulated with certain formula with other additive, there is no lactic fermentation process, not having lactic acid bacteria and metabolite thereof, its mouthfeel and alimentary health-care function are all worse than this patent.CN101606739B, CN1067541C, CN101946933B, CN102309040A and CN101427782A etc. are had with the patent that fruit and vegetable juice prepares fruit and vegetable juice fermented beverage through lactate fermentation, after respectively with Folium Eriobotryae, Fructus Mali pumilae, Fructus Jujubae, blue berry and Semen Maydis juice, it is prepared from through lactate fermentation, has no that using Abelmoschus esculentus fruit pod is the relevant report that raw material preparation has the Abelmoschus esculentus fruit pod lactate fermentation juice of Abelmoschus esculentus and lactic acid fermented healthy nutritive value concurrently.Particularly these patents are not directed to be suitable for Abelmoschus esculentus lactic acid fermented bacteria selection process.
Therefore, the present invention gropes test by substantial amounts of, screening obtains two strains of lactic acid bacteria, and the local flavor of the Abelmoschus esculentus lactate fermentation juice of preparation is significantly better than the Abelmoschus esculentus lactate fermentation juice of single bacterium fermentation preparation after finding to be combined the two, and the application process successfully groped to two strains of lactic acid bacteria, has reached the effect of the Abelmoschus esculentus fruit pod lactate fermentation juice having Abelmoschus esculentus and lactic acid fermented healthy nutritive value concurrently.
2, the Abelmoschus esculentus lactobacillus beverage that prepared by the present invention, by the way of lactic acid bacteria fermentation Abelmoschus esculentus juice, lactic acid bacteria fermentation technology is combined with Abelmoschus esculentus deep process technology, while retaining Abelmoschus esculentus nutritive and health protection components, further increase lactic acid bacteria and the metabolite thereof with health care, new type is added for Abelmoschus esculentus product the most both at home and abroad, it is expected to promote the development of Abelmoschus esculentus secondary industry, has broad application prospects.
Four, accompanying drawing explanation
Fig. 1 does not ferments Abelmoschus esculentus juice flavor components GC-MS total ionic chromatographic
Fig. 2 Lactobacillus plantarum fermentation Abelmoschus esculentus juice flavor components GC-MS total ionic chromatographic
Fig. 3 Lactobacillus plantarum and Leuconostoc mesenteroides are with 1:2 fermentation Abelmoschus esculentus juice flavor components GC-MS total ionic chromatographic
Fig. 4 Leuconostoc mesenteroides fermentation Abelmoschus esculentus juice flavor components GC-MS total ionic chromatographic
Five, detailed description of the invention
(1) the following examples may be better understood the present invention, but limits the present invention never in any form.
First by Abelmoschus esculentus fruit pod juice, then lactate fermentation is carried out, sterilized and obtain.
1 Abelmoschus esculentus fruit pod juice:
(1) Raw material processing: weighing kind is five happinesses or the fresh Abelmoschus esculentus of Nan Yang (being market to buy), is 95kg after selected roguing.(2) blanch: take from water 3800kg, boiling to temperature is 83 DEG C, adds Abelmoschus esculentus, after keeping boiling water blanch 1.5 minutes, takes out rapidly, after cooling in cold running water, after dewatering, quick-freezing, cold storage；(3) juice processed: take quick-freezing Abelmoschus esculentus 95kg, is 93kg after air thawing, goes after point stalk as 80kg, and quick-freezing Abelmoschus esculentus fruit pod adds water 320kg, making beating, centrifuge, with 4000rpm, is centrifuged 10 minutes, it is 400kg after 4 layers of filtered through gauze, high-pressure sterilizing pot 121 DEG C, sterilizing 15 minutes.
2 Abelmoschus esculentus juice lactate fermentation and sterilizings:
(1) prepared by fermentation seed liquid: on aseptic operating platform, the fermented bacterium Leuconostoc mesenteroides SICC1.498 and the Lactobacillus plantarum SICC1.376 that preserve with 4 DEG C of inclined-planes of inoculating loop picking (are purchased from microbial resources platform DSMZ of Sichuan Province, numbering is respectively SICC1.498 and SICC1.376), it is inoculated in respectively in test tube MRS fluid medium, 35 DEG C of quiescent culture 36 hours, (bacteria containing amount is 10 to preparation primary seed solution7-9CFU/mL).Primary seed solution is transferred respectively in 100mL triangular flask MRS fluid medium, 35 DEG C of quiescent culture 36 hours, prepare secondary seed solution.Secondary seed solution being transferred respectively in the Abelmoschus esculentus juice of 10kg sterilizing, 35 DEG C of quiescent culture 72 hours, preparation produces seed liquor.Then, by two kinds of production seed liquor with 1:1～1:5 ratio, inoculum concentration 5%, it is inoculated in 380kg sterilizing Abelmoschus esculentus juice.(2) Abelmoschus esculentus juice fermentation technology: by vaccinated Abelmoschus esculentus juice, with temperature 35 DEG C, ferment 72 hours.(3) sterilizing: 100 DEG C of heat degassings sterilize 15 minutes.
(2) R&D process of this patent
1, the preparation technology that the present invention relates to and parameter are to be summed up by great many of experiments to form.
In order to determine Abelmoschus esculentus fruit pod loss rate after going point stalk, we have weighed 5 batches of Abelmoschus esculentus raw materials at random, and record does not goes point stalk group and removes point stalk group weight, respectively 59:45,58:43,93:80,193:161 and 39:31, show that loss rate is 21%.Owing to Abelmoschus esculentus fruit pod contains mucus, added water and became thick-pasty at least, affected the viable count of lactic acid bacteria, and added water excess and the Abelmoschus esculentus local flavor of final fermented beverage can be made again thin out.In order to determine the amount of water of Abelmoschus esculentus fruit pod making beating, we compare the sense organ local flavor of beverage of yellow mallow prepared by 5 batches of different amount of water, finally determine that the amount of water scope of Abelmoschus esculentus fruit pod making beating is 3-6:1.
2, this patent lactate fermentation link, strain and the proportioning of strain employed in it are by, obtained by following test, being shown in Table 1-4.As shown in Table 1, only inoculating Leuconostoc mesenteroides, after 72 hours ferment, still the pH of system cannot be dropped to less than 4.5 in Abelmoschus esculentus fruit pod juice, acidity is only 0.24%, shows Leuconostoc mesenteroides single culture to be not suitable in Abelmoschus esculentus juice and grows.As shown in Table 2, Lactobacillus plantarum is little 24
Table 1 is by the Leuconostoc mesenteroides fermentation physics and chemistry of Abelmoschus esculentus juice and microbiological indicator
Just the pH of system can be dropped to less than 4.5 time within, show that this single culture can produce acid in Abelmoschus esculentus juice smoothly, upgrowth situation is good.
Table 2 is by the Lactobacillus plantarum fermentation physics and chemistry of Abelmoschus esculentus juice and microbiological indicator
Table 3 Abelmoschus esculentus lactobacillus beverage aesthetic quality's evaluation criteria
Table 4 is by the sensory evaluation of different strain fermentation Abelmoschus esculentus juice
Through subjective appreciation above two strain individually ferment preparation Abelmoschus esculentus fruit pod juice, find Leuconostoc mesenteroides fermentation group have light fermentation pickled vegetable fragrance, micro-acid, consumer can accept.Lactobacillus plantarum fermentation group tart flavour stimulates, and has strong sauerkraut taste, and consumer cannot accept.Then it is contemplated that by two kinds of strain mixed fermentations, such as table 5 below: when Lactobacillus plantarum and Leuconostoc mesenteroides mixing after fermentation Abelmoschus esculentus juice, then just the pH of system can be dropped to less than 4.5 within 24 hours, can produce acid smoothly after showing the two mixing in Abelmoschus esculentus juice, upgrowth situation is good.After the two mixing, the fermentation Abelmoschus esculentus juice of preparation reaches the standard of " good " through sensory evaluation, is shown in Table 4.
Table 5 is by Leuconostoc mesenteroides and the physics and chemistry of Lactobacillus plantarum (1:2) fermentation Abelmoschus esculentus juice and microbiological indicator
In order to verify the result of sensory evaluation, this patent have detected the aroma substance composition of different strain fermentation Abelmoschus esculentus juice, such as Fig. 1-4.Kind and content that different strain in Fig. 1-4 generates identical flavor components sum up to obtain table 6, as shown in Table 6 mixed fungus fermentation Abelmoschus esculentus juice generate aroma volatile kind and content be superior to single culture fermentation Abelmoschus esculentus juice, in conjunction with table 4 results of sensory evaluation understand mixed fungus fermentation Abelmoschus esculentus juice local flavor than single bacterium ferment fuller enrich.
Table 6 different strain fermentation Abelmoschus esculentus juice generates identical aroma substance analysis
The present invention gropes test by substantial amounts of, screening obtains two strains of lactic acid bacteria, and the local flavor of the Abelmoschus esculentus lactate fermentation juice of preparation is significantly better than the Abelmoschus esculentus lactate fermentation juice of single bacterium fermentation preparation after finding to be combined the two, and the application process successfully groped to two strains of lactic acid bacteria, has reached the effect of the Abelmoschus esculentus fruit pod lactate fermentation juice having Abelmoschus esculentus and lactic acid fermented healthy nutritive value concurrently.
Claims (1)
1. an Abelmoschus esculentus lactacidase fermenting beverage, it is characterised in that be prepared from by following methods: first by Abelmoschus esculentus fruit pod juice, then use the lactic acid bacteria that obtains of screening to carry out lactate fermentation, sterilized after obtain Abelmoschus esculentus lactobacillus beverage；
Described Abelmoschus esculentus fruit pod juice producing process is, after being selected, clean stalk by fresh Abelmoschus esculentus fruit pod, blanch: water temperature 80-85 DEG C, blanch 1-2 minute, ratio of water to material is 20:1；Abelmoschus esculentus fruit pod after blanch adds water, and ratio of water to material is 3-6:1, centrifugal 3500-4500rpm after making beating, 10-15 minute, 4 layers of filtered through gauze, 121 DEG C, sterilizing 15 minutes；
In described Abelmoschus esculentus fruit pod juice producing process, by the Abelmoschus esculentus fruit pod quick-freezing after blanch, then dozen juice that the quick-freezing Abelmoschus esculentus fruit pod through thawing is added water；
Described Abelmoschus esculentus kind is five happinesses or Nan Yang；
Described zymotechnique of lactic acid is: by fermented bacterium bacteria containing amount 107-9The Leuconostoc mesenteroides SICC1.498 of CFU/mL and bacteria containing amount 107-9The Lactobacillus plantarum SICC1.376 bacterium solution of CFU/mL, to inoculate after volume ratio 1:1 ~ 1:5 mixing, inoculum concentration is volume ratio 5-10%, fermentation temperature 30-35 DEG C, fermentation time 24-72 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410539708.4A CN104223271B (en) | 2014-10-13 | 2014-10-13 | A kind of Abelmoschus esculentus lactacidase fermenting beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410539708.4A CN104223271B (en) | 2014-10-13 | 2014-10-13 | A kind of Abelmoschus esculentus lactacidase fermenting beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104223271A CN104223271A (en) | 2014-12-24 |
| CN104223271B true CN104223271B (en) | 2016-09-07 |
Family
ID=52212878
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410539708.4A Active CN104223271B (en) | 2014-10-13 | 2014-10-13 | A kind of Abelmoschus esculentus lactacidase fermenting beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104223271B (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957331A (en) * | 2015-07-07 | 2015-10-07 | 北京尚亭正毅科技开发有限公司 | Innominatam kwai mixed tea and preparing method of innominatam kwai mixed tea |
| CN105380052A (en) * | 2015-11-13 | 2016-03-09 | 廖亚妹 | Preparation method of okra fermented beverage |
| CN105231235A (en) * | 2015-11-13 | 2016-01-13 | 廖亚妹 | Preparation method of okra and lactic acid bacteria beverage |
| CN105495236A (en) * | 2015-12-15 | 2016-04-20 | 深圳市万通绿色生态农业科技有限公司 | Liquid composition capable of protecting gastric mucosae on basis of fermented juice of hibisus essulentus L. and preparation method |
| CN105433389A (en) * | 2015-12-15 | 2016-03-30 | 深圳市万通绿色生态农业科技有限公司 | Blood sugar lowering liquid composition based on okra fermentation juice, and preparation method thereof |
| CN105639375A (en) * | 2015-12-30 | 2016-06-08 | 西华大学 | Preparation method of okra primary pulp, okra beverage and preparation method thereof |
| CN112425651A (en) * | 2020-11-27 | 2021-03-02 | 百色学院 | Preparation method of abelmoschus manihot and okra compound lactobacillus beverage |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101341995A (en) * | 2008-08-26 | 2009-01-14 | 上海应用技术学院 | Preparation method for lactobacillus fermentation vegetable juice beverage |
| CN102058124A (en) * | 2010-12-02 | 2011-05-18 | 李鹏翔 | Okra beverage and preparation method thereof |
| CN103230054A (en) * | 2013-04-25 | 2013-08-07 | 西华大学 | Okra beverage and preparing process |
| CN103919211A (en) * | 2014-04-25 | 2014-07-16 | 江苏广源食品科技集团有限公司 | Okra beverage and preparation method thereof |
| CN103976023A (en) * | 2014-05-26 | 2014-08-13 | 程礼华 | Okra yogurt beverage and preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4524346B2 (en) * | 2006-02-02 | 2010-08-18 | 長崎県 | Fermented tea |
-
2014
- 2014-10-13 CN CN201410539708.4A patent/CN104223271B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101341995A (en) * | 2008-08-26 | 2009-01-14 | 上海应用技术学院 | Preparation method for lactobacillus fermentation vegetable juice beverage |
| CN102058124A (en) * | 2010-12-02 | 2011-05-18 | 李鹏翔 | Okra beverage and preparation method thereof |
| CN103230054A (en) * | 2013-04-25 | 2013-08-07 | 西华大学 | Okra beverage and preparing process |
| CN103919211A (en) * | 2014-04-25 | 2014-07-16 | 江苏广源食品科技集团有限公司 | Okra beverage and preparation method thereof |
| CN103976023A (en) * | 2014-05-26 | 2014-08-13 | 程礼华 | Okra yogurt beverage and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104223271A (en) | 2014-12-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104223271B (en) | A kind of Abelmoschus esculentus lactacidase fermenting beverage | |
| CN105167095A (en) | Pitaya peel lactic acid fermented beverage and preparation method thereof | |
| CN108902594B (en) | Fermented fruit juice of Chinese lantern syrup and preparation method thereof | |
| CN104839333B (en) | A kind of flowers drink type flavor yogurt and preparation method thereof | |
| CN103039949B (en) | Radish chutney and production process thereof | |
| CN101341995A (en) | Preparation method for lactobacillus fermentation vegetable juice beverage | |
| CN104256764B (en) | A kind of compound fruit and vegetable juice fermented health drink | |
| CN104664506A (en) | Multifunctional active lactobacillus-fermented compound fruit and vegetable juice drink and preparation method | |
| CN104431176A (en) | Fermented tea of pepper leaves and jinhua fungus and preparation method and application of fermented tea | |
| CN104877857A (en) | Processing method of fermented glutinous rice | |
| KR101092482B1 (en) | Raw rice wine with fruit and recipe of the same | |
| CN107739682A (en) | A kind of health-care rice wine | |
| CN101904479B (en) | Fermented preparation method of vegetables | |
| CN103947754B (en) | Purple sweet potato rice wine milk beverage and preparation method thereof | |
| CN106879898A (en) | A kind of method of flavones and polyphenol content in raising lactic acid fermentation beverage | |
| CN105695287A (en) | Selenium-rich healthcare black vinegar containing black fungus and mulberries | |
| CN106417633A (en) | Fresh cheese and making method thereof | |
| CN103421637A (en) | Mixed fruit wine and preparation method thereof | |
| CN105685909A (en) | Aroma producing yeast fermented low-sugar mulberry fruit compound jam and preparation method thereof | |
| CN105192645A (en) | Circulating fermentation technology for cowpeas | |
| CN105475490A (en) | Yoghourt for beautifying | |
| CN105482982A (en) | Method for producing high-quality fruit vinegar through multi-strain submerged fermentation of navel orange dregs | |
| CN107125419A (en) | The method that bacillus JY-LZ fermentation orange peel makes low sugar orange peel preserved fruit | |
| CN107373596B (en) | Glutinous rice spice and preparation method thereof | |
| CN112155140A (en) | Turbid pumpkin fermented beverage added with compound protein and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |